Every once in a while, I bake up something just for me. These scrumptious, chewy coconut cookies are one example. I love coconut, the hubby does not. In fact, he feigns numerous allergies to avoid eating all sorts of foods including mushrooms, mint, pineapple, and yes, coconut. Always with a twinkle in his eyes, though. Lent was over and I had given up sweets for 40 long days. I rationalized that a batch of one of my favorite cookies was in order.
These are simple buttery cookies with loads of coconut and a touch of vanilla. They’d be spectacular with a wee bit of almond extract, too. Make sure your butter is at room temperature as it makes the mixing process a lot easier. If you’re setting your stick of butter on the counter, go ahead and pull an egg out of the refrigerator, too, as adding an ice cold egg could cause the batter to curdle. But this extra step certainly isn’t imperative. I use a wooden spoon to mix my cookie doughs to prevent over mixing when the flour is added. You do not want to encourage gluten formation, so this isn’t the time to beat the dough to death. To make sure they’re chewy, watch your timer so they don’t over bake. The centers should barely look set as they’ll continue to bake for a minute or so after you pull them out of the oven.
I took these cookies to my knitting group where they got rave reviews. They are super easy. If you happen to love coconut, you must make these chewy coconut cookies for your cookie jar!
- 1½ cups or 190g flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup or 113g butter, at room temperature
- ½ cup, packed, or 100g brown sugar
- ½ cup or 100g sugar
- 1 egg
- ½ teaspoon vanilla
- 1⅓ cup or 285g coconut - I used sweetened angel flake coconut
- Preheat oven to 350ºF or 180°C. Line baking sheets with parchment paper.
- Whisk together flour, baking soda and salt in a medium bowl. Set aside.
- In another bowl, cream butter with brown sugar and sugar.
- Add egg and vanilla and mix well.
- Stir in the flour mixture until well incorporated.
- Add coconut and mix well.
- Using a medium cookie scoop or spoon, scoop out 1½ tablespoons of dough and place about 3 inches apart.
- Bake for 10-12 minutes till centers look set and cookies are just starting to brown.
- Let cool on the baking sheets for a few minutes, then remove to a wire rack to finish cooling.
Are you a fan of coconut like I am? Then you will love these other coconut-rich cookies too.
What are your favorite coconut cookies?